- Cleanliness of Fingernails (46.135)
--Food Employees working with exposed foods with fingernail polish. Also, Employees were observed wearing rings while working with food.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
--Milk was being held at 49 deg F, rather than the 45 deg F or below required, milk was disposed of during inspection.
- Rinsing Procedures (46.718)
--Food Employee sanitizing washed equipment and utensils without a separate water rinse between steps. Third basin was being used for a drying rack, so employees were questioned about how dishes were washed. Proper wash, rinse, sanitize procedures were discussed. Also, there is an accumulation of cleaning items, used and extra cleaning sponges, and non-food items above the clean dish drainboard (third basin).
- Storing Clean Items (46.774)
--Observed single-service, single-use articles (cake trays) stored in upstairs area which were not in the original protective package.
- 3 C.S, 6501-6510 (FEC)
--Food facility has lost its certified food employee over 3 months ago and has not replaced the certified food employee as required. Course information was given to PIC.
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05/09/2014 | Regular |
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